Thursday 21 May 2020
Last night hubby ate a Melon & Ginger Jam with cheese sandwich. I thought ... what about I put this in a muffin.
So this morning I made these muffins and they are delicious!!!
Melon and ginger jam cheese muffins
Makes 6
1 cup self rising flour
1/2 teaspoon salt
1 large egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1 cup melon and ginger jam
1 cup grated cheddar cheese
Preheat oven to 190 oC. In bowl,
beat together the egg, milk, jam and oil.
Add the self rising flour, cheese and salt. Spoon into 6 muffin pan. Bake for 30 minutes.
Recipe: Alma Pretorius
While I'm busy knitting beanies, I'm watching Top Chef Canada on TV ... and my mind goes spinning ....
One of my all-time favorite dips is Taramasalata! I looooove it!!!! Usually I eat this with small biscuits. So I thought ... what if I put this in muffin form??? And I had a tin of small rolled anchovies .....
Funny thing ... when I opened the tin of anchovies, there were only 11. And I wanted 12. Clever thinking of course from the manufacturers ... you need to buy 2 tins. Even when you open a packet of biscuits ... there will only be 11.
My goodness, these muffins are divine!!!! And surprisingly NOT TOO fishy at all.
Taramasalata Anchovy
muffins
Makes 6
1 cup self rising flour
1 large egg, beaten
1/2 cup milk
1/4 cup vegetable oil
¼ cup Taramasalata dip
12 rolled anchovies (Admiral brand)
Preheat oven to 190 oC. In bowl,
beat together the egg, milk, taramasalata and oil. Add the self rising flour. Spoon into 6 muffin pan. Press 2 rolled anchovies into the batter. For
some reason, there are only 11 rolled anchovies in a tin! Bake for 25 minutes.
Recipe: alma Pretorius
Note: these are the anchovies I used:
